Tex-Mex Black Bean Veggie Burgers

This will go down in history as the summer of veggie burgers.

What it won’t be is the summer of tomatoes. Hundreds in my garden still cling to their young, green selves. Someone forgot to send them the memo youth is not eternal.

These jazzed-up burgers are equal opportunists and can be made with beans or ground beef. Whatever one you favor will work well with the diced tomatoes, corn, coriander and chipotle chiles spicing them up.

They have a zesty kick of heat to them that cries out for buttery avocado or a creamy, not-too-spicy guacamole.

I like how you can see the corn and tomatoes peeking out, like they might of been made right smack dab in the middle of your garden. Only they weren’t.

Stubborn tomatoes.

Tex-Mex Burgers

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Tex-Mex Burgers

Black bean burgers with a spicy Tex-Mex twist!

INGREDIENTS:

1 can (14 ounce) red kidney or pinto beans or 1 pound ground beef
1 cup cooked brown rice or whole wheat couscous
1 large ripe tomato, diced
3/4 cup corn kernels
2 tablespoons fresh cilantro or parsley, chopped
1/2 teaspoon sea or kosher salt
1/8 teaspoon fresh black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder or a small chipotle chili in adobo sauce, minced
vegetable oil, for pan-frying
4 hamburger buns or tortillas
lettuce leaves, for serving
guacamole or avocado, for serving
chopped tomato and/or red onion, for serving

INSTRUCTIONS:

  1. In a colander rinse and drain the beans. In a large mixing bowl smash the beans with a potato masher leaving them kind of chunky. Add rice, tomatoes, corn, salt, pepper, coriander, oregano and chile powder; combine with a fork. Refrigerate for at least a 1/2 hour.
  2. Heat a large skillet over medium-low heat with a tablespoon or two of oil. Cook burgers 5 minutes on each side, flipping carefully. Serve on buns or tortillas with your choice of fixin’s.
http://www.cinnamonspiceandeverythingnice.com/tex-mex-burgers/

Comments

  1. Louise Volper says

    LOve, love, love your new look! As for that veggie/non veggie burger, I too am adding the ingredients to my shopping list. I still “owe” my son a non-meat meal since he has recently converted. Now, which one to choose you offer so many delectable delights!

    Thank you so much for sharing, Reeni…

  2. Shelby Ruttan says

    Love these Reeni!  I always read the ingredients for a veggie burger because if it doesn’t have what I would put in it, I’m not interested in making it.  I grew up on homemade veggie burgers and a lot of people out there make bean burgers that just have no flavor and fall all apart.  I’m pretty picky about what I try because of it.  I am definitely trying this one out.  Sounds awesome and looks GREAT.  

  3. Chris says

    These look spicy and full of flavor, Reeni!  Sorry your tomatoes are still stubborn.  The hail storm damaged ours and we ended up only getting 10-12 tomatoes worth eating this year.

    I will probably make this burger and give it a smoked pepperjack cheese sauce.

    • Reeni says

      Sorry about your tomatoes Chris! It’s been a disappointing year here for them too. You have the best ideas – spicy cheese sauce would be perfect!

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